Chipotle Cream Fish Taco's
This Chipotle Cream Fish Taco’s recipe is easy to make and perfect for a quick weeknight meal. You can adjust the heat of the chipotle cream to your liking, and any leftovers can be stored in the fridge for later use in all kinds of other recipes.
Equipment
- Small Bowel
- Nonstick Pan
Ingredients
- 1 Tbsp. Olive Oil
- 2 Tbsp. Lime Juice Fresh Squeezed
- 1/4 Tsp. Salt
- 1/4 Tsp. Black Pepper
- 1 Tsp. Cumin
- 1 Tsp. Onion Powder
- 1 Tsp Minced Garlic
- 1 Lb. Tilapia
- 1.5 Cups Green Cabbage Shredded
- 1/2 Cup Corn
- 1/4 Cup Fresh Cilantro
- 8 6" Corn Tortillas
Chipotle Cream
- 1/2 Cup Plain Nonfat Yogurt
- 2 Tbsp. Mayonnise
- 2 Tsp. Chipotle Peppers In Adobo Sauce
Instructions
- In a small bowel, whisk together the oil, lime juice, salt, cumin, onion powder, garlic and pepper.
- Pour over the fish fillets and let it marinate while you make the Chipotle Sauce.
- While the fish is marinating, in a small bowel combine the yogurt, mayonnaise and chipotle peppers.
- In a bowel add the shredded cabbage, corn and cilantro.
- Pour the fish and marinade into a heated nonstick skillet, and cook for 3 minutes per side or until cooked through.
- When the fish is cooking remove the fish from the pan and flake with fork
- Heat the tortillas.
- Serve fish on warmed tortillas, with corn slaw and topped with the chipotle cream sauce.